Cinnamon is one of the oldest and most recognizable flavors
in the world.

Ancient Egyptians imported cinnamon from China and used it as a medicine and food enhancer. Since then, it has been used in just about every type of food product available.

Preliminary lab and animal studies have found that cinnamon may have antibacterial and antifungal properties. It may also have an anti-clotting effect on the blood. Several studies suggest that non-GMO cinnamon may support blood sugar, possibly benefiting people with type 2 diabetes.

Other studies with cinnamon have shown a remarkable ability to stop medication-resistant yeast infections. One study even found that smelling cinnamon may support cognitive function and memory. In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of mutated cells.

During research at Copenhagen University, patients were given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast; after only one week, the patients had significant relief in arthritis pain. Studies have shown that just 1/2 teaspoon of cinnamon per day may support healthy lipid levels. When added to food, it may support inhibiting bacterial growth and food spoilage, making it a natural food preservative.

Cinnamon is an excellent manganese, fiber, iron, and calcium source.